Process Hygiene Project (5 ECTS)
Code: TX00DL07-3004
General information
- Enrollment
-
28.11.2022 - 31.12.2022
Registration for the implementation has ended.
- Timing
-
09.01.2023 - 10.03.2023
Implementation has ended.
- Number of ECTS credits allocated
- 5 ECTS
- Mode of delivery
- On-campus
- Unit
- (2019-2024) School of Smart and Clean Solutions
- Campus
- Leiritie 1
- Teaching languages
- Finnish
- Seats
- 0 - 45
- Degree programmes
- Biotechnology and Chemical Engineering
- Teachers
- Carola Fortelius
- Teacher in charge
- Arto Yli-Pentti
- Groups
-
TXM21S1Bio- ja kemiantekniikan tutkinto-ohjelma päivä
- Course
- TX00DL07
Implementation has 1 reservations. Total duration of reservations is 1 h 0 min.
| Time | Topic | Location |
|---|---|---|
|
Fri 14.04.2023 time 10:00 - 11:00 (1 h 0 min) |
Tuotantohygieniaprojekti TX00DL07-3004 |
Online
|
Objective
The student recognizes the hygienic risks and contamination sources connected with food production and other biotechnical products and understand how do avoid these risks. He or she can work aseptically and hygienically in food and pharmaceutical production. The student can create a safety management system according to the HACCP-principles.
Content
Hygienic risks connected with food production and other biotechnical products
2. Food poisoning and harmful bacteria
3. Hygiene factors in equipment and plant design
4. Self-monitoring and HACCP in industry
The project will be carried out in a project group, and the result will be documented and reported.
Evaluation scale
0-5
Assessment criteria, satisfactory (1)
The student is able to
- search for information in diverse sources
- show that he or she has achieved the main learning objectives of the project
- find out and act according to the relevant professional safety principles in the field of application
- contribute his or her learning for the benefit of the project
Assessment criteria, good (3)
The student is able to
- use and communicate the concepts and knowledge of the field systematically and professionally
- apply his or her professional skills in different duties
- act independently in different professional situations
- plan operations with safety in mind
- act purposefully when working in groups and on the project
Assessment criteria, excellent (5)
The student is able to
- use concepts and knowledge of the field professionally
- explain and justify a course of action on the basis of research data or findings
- act in a customer-oriented way and demonstrate entrepreneurial spirit
- act responsibly, taking safety issues into consideration
- organize and manage the activities of the group and the project
Assessment criteria, approved/failed
The student is able to
- search for information in diverse sources
- show that he or she has achieved the main learning objectives of the project
- find out and act according to the relevant professional safety principles in the field of application
- contribute his or her learning for the benefit of the project
Qualifications
Basics in Biosciences and/or Industrial Microbiology